Sauerkraut Brisket for #SundaySupper
The recipe Sauerkraut Brisket for #SundaySupper is ready in about 3 hours and 10 minutes and is definitely a tremendous gluten free, dairy free, and whole 30 option for lovers of Jewish food. For $2.8 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 377 calories, 34g of protein, and 16g of fat. This recipe serves 6. It works well as a reasonably priced main course for Hanukkah. A couple people made this recipe, and 76 would say it hit the spot. It is brought to you by Magnolia Days. If you have sweet onions, bay leaf, russet potato, and a few other ingredients on hand, you can make it. Overall, this recipe earns an outstanding spoonacular score of 83%. Similar recipes are Smoked Beef Brisket With Sauerkraut and Dumplings, Szegediner Gulasch (German Sauerkraut Beef Goulash) for #SundaySupper, and Slow Cooker Beef Brisket French Dip Sandwiches #SundaySupper.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 175 minutes
Ingredients:
½ cooking apple (Granny Smith recommended), peeled and grated
1 bay leaf
2 pound fresh beef brisket
2 tablespoons vegetable or canola oil
1 teaspoon caraway seeds
1 medium russet potato, peeled and grated
Salt and pepper
2 pounds sauerkraut
2 medium sweet onions, thinly sliced
½ cup water
Equipment:
dutch oven
frying pan
cutting board
Cooking instruction summary:
Trim excess fat from brisket. Sprinkle salt and pepper on brisket.Heat oil in a large Dutch oven (about 7-quart) over medium-high heat until almost smoking.Add brisket to the pan and sear to brown on both sides, about 3 minutes per side.Add onions, water, and bay leaf. Cover and simmer for 1 hours.Drain sauerkraut and add it to the brisket. Add potato, apple, and caraway seeds.Toss to combine onions, sauerkraut, potato, apple, and caraway seeds.Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes. Discard bay leaf.Transfer brisket to a cutting board. Allow to rest for 10 to 15 minutes. Thinly slice brisket across the grain.Serve brisket with sauerkraut.
Step by step:
1. Trim excess fat from brisket. Sprinkle salt and pepper on brisket.
2. Heat oil in a large Dutch oven (about 7-quart) over medium-high heat until almost smoking.
3. Add brisket to the pan and sear to brown on both sides, about 3 minutes per side.
4. Add onions, water, and bay leaf. Cover and simmer for 1 hours.
5. Drain sauerkraut and add it to the brisket.
6. Add potato, apple, and caraway seeds.Toss to combine onions, sauerkraut, potato, apple, and caraway seeds.Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes. Discard bay leaf.
7. Transfer brisket to a cutting board. Allow to rest for 10 to 15 minutes. Thinly slice brisket across the grain.
8. Serve brisket with sauerkraut.
Nutrition Information:
covered percent of daily need
